Prepare Your Tin and Oven: Preheat your oven to 180°C (160°C fan). Grease a 900g (2lb) loaf tin and line it with baking parchment, leaving a little overhang on the long sides to act as handles for lifting the cake out later.

Combine Dry Ingredients: In a medium bowl, whisk together the plain flour, baking powder, and salt. This helps distribute the raising agents evenly. Set aside.

Cream Butter and Sugar: In a large bowl, using an electric hand mixer or a stand mixer with the paddle attachment, beat the softened butter and caster sugar together on medium-high speed for about 3-5 minutes. You're looking for the mixture to become very pale, light, and fluffy.

Add Eggs and Flavour: Add the eggs one at a time, beating well after each addition until fully incorporated. Scrape down the sides of the bowl as needed. Beat in the vanilla extract and the lemon zest. I find that using room temperature eggs is non-negotiable here; it prevents the batter from curdling.

Alternate Wet and Dry: With the mixer on low speed, add the flour mixture in three additions, alternating with the Greek yoghurt in two additions (begin and end with the flour). Mix only until just combined – be careful not to overmix at this stage.

Finish the Batter: Gently fold in the 60ml of fresh lemon juice with a spatula until it's just incorporated into the batter.

Bake the Loaf: Pour the batter into your prepared loaf tin and smooth the top. Bake for 50-60 minutes, or until a wooden skewer inserted into the centre of the loaf comes out clean or with a few moist crumbs attached. If the top is browning too quickly, you can loosely tent it with foil for the last 10-15 minutes of baking.

Cool Completely: Let the loaf cool in the tin on a wire rack for 15 minutes before using the parchment paper handles to lift it out. Place it directly on the wire rack to cool completely. This step is crucial; glazing a warm cake will cause the icing to melt right off.

Make the Glaze and Finish: Once the loaf is completely cool, make the glaze. In a small bowl, whisk the sifted icing sugar with 2 tablespoons of lemon juice until you have a thick but pourable consistency. If it’s too thick, add the remaining tablespoon of juice. Drizzle the glaze all over the top of the loaf, letting it drip down the sides. Allow the glaze to set for at least 30 minutes before slicing and serving.